4 eggs, separated
1 lemon, juice and rind
1 env. plain gelatin
1/3 c. sugar
1 c. cold water

Sprinkle gelatin in 1/4 cup cold water. Let stand about 5 minutes. Dissolve over boiling water; cool to lukewarm. Beat egg yolks well. Add sugar gradually. Add gelatin. Add lemon juice and rind. Add stiffly beaten egg whites and mix well. Chill and serve with whipped cream.